curry
Achin' For Jamaican
...I got to enjoy a most excellent meal, enjoying meats layered with flavors from obvious hours of slow cooking with a wide array of spices, infusing the both the tender juicy chicken and slide-of-the-bone oxtail meat with hearth, heartiness, and heart.... [Full Post »]
Oh. Mah. Jong!
....My favorites were the Spanish Breakfast (you had me at "chorizo", then kept me at "runny, poached egg"!), and the Run Forrest, with its simple prep, letting the shrimp flavor flow through the tender, only slightly toothsome dumpling skin, complimented nicely by the mellowed citrus kick of the tomato salsa, and needing only the smallest dip into the the side dipping sauce.... [Full Post]
Apple Of My (Rib)Eye
...I enjoyed a great, very tasty dinner of tender, juicy, crisped-on-the-edges steak with a hint of deep and intense, smoky coffee flavor, a bright and layered, sweet/sour/spicy steak sauce, and a light and airy fritter aromatic with the savory cornmeal yet finishing with the subtle sweetness flavor of apple.... [
To Curry Flavor
...I decided I would spice them up a little. Usually I do that by just adding some tabasco, but I decided to take the extra step. I diluted some hot Madras powder and red curry powder in a little cider vinegar. I then stirred in some spicy brown mustard, sour cream, salt, pepper, a dash of lemon juice, and, eventually, the set yolks of the boiled eggs, using a spatula to smooth the lumps out of the mixture... [Full post...]
A Tiny Distraction
...The veggies seemed fresh—the snap peas actually snapped when I bit into them—and the sticky rice was sturdy and toothsome enough to hold up to the serviceably sinus-clearing and brow-beading hot red Thai curry.... [full post]
Bee Minus
...It was all passable at best. It had some great aromas when I first removed the container's lid, but once I dug into the dish, I had to check the menu to make sure I had ordered the right thing. Of the rice bowl options, I had chosen one of the two spiciest dishes, but there was very little heat heat or spice to it.... [cont.]
Big Tuna
...I started with canned tuna—"solid, in water"—to which I added some fresh cracked pepper, celery salt, the juice of half a lemon, and a teaspoon each of balsamic vinegar and spicy brown mustard.... [cont.]
Phaal of Fame
... But this evening quickly became more about Nicole, who even amazed the staff—many of whom admitted they themselves, India natives, could not finish a full bowl of Phaal—with how readily, steadily, and implacably scooped huge server spoons full of the hot stuff into her mouth.... [Full Post]
Best of Both Worlds, Twice
...The great thing about chili is that you always have to make them in large batches, as I did. And, now I still have a whole bunch left over. Something to look forward to now, the following morning—this Christmas morning!—as I remember how chili improves over a couple of days in its chilled container.... [cont.]
A Little Curry Hill in Yorkville
...Earlier today, Tommy and I went there for lunch together and finally noticed the sign of an authentic Indian restaurant: the abundance of India-native patrons summarily chowing down ever-loving spoonfuls of nostalgia. Tommy and I followed suit.... [cont.]
Curry Up and Slow Down!
...Mainly because they are enjoying a culinary renaissance at the moment, and partly because I used to live in this neighborhood twenty years ago and find it quite amusing how much the area has changed. (I used to live on 13th & Avenue A on a block that saw several busts a week for apartments—like the one I lived in with LM—that were drug dens, brothels, and, more often, both!).... [Full post]
